Sampling dipper



' A. A. ANDERSON SAMPLING DIPPER Filed Sent. 25. 1922 Patented Sept. 4,I923.

ANTON A. ANDERSON, or wrrnnn, MINNESOTA.

SAMP ING nrrrnn.

Application filed September 25, 1922. Serial n teaaso.

To (ZZZ whom it may concern Be it known that I, ANTON A. ANDERSON,

a citizen of the United States, residing at l/Vilder, in the county ofJackson and State of Minnesota, have invented certain new and usefulImprovements in Sampling Dippers, of which the following is aspecification, ref erence being had to the accompanying drawings.

This invention relates to for its object to provide a dipperparticularly adapted for sampling purposes.

It is another object of the invention to provide a device of thischaracter which permits all of the contents of the device to bedischarged without requiring the device to be inverted.

It is also an object of the invention to provide a device of thischaracter wherein the 20 bowl portion is constructed to substantiallyform an opening in the matter so as to elimi= nate resistance to theinsertion of the dipper as far as possible and thus prevent adhering ofthe matter to the bowl.

It is still a further object of the invention to provide a dipper ofthis character having an outlet, and a strainer inthe outlet, the bodyportion of the bowl adjacent the strainer being disposed in angularrelation to the strainer to prevent misdirection of the matter when thedevice is being emptied.

With these and other objects in view, the invention consists in theimproved construction and arrangement of parts to be hereinafter moreparticularly described, fully claimed and illustrated in theaccompanying drawings, in which Figure 1 is a perspective view of asampling dipper constructed in accordance with an embodiment of theinvention;

Figure 2 is a longitudinal sectional view of the dipper; and

Figure 3 is a top plan view, the handle being shown in section.

In weighing and sampling cream, in order to ascertain the amount ofbutter fat con tained therein it is desirable that the testing operationbe accomplished as rapidly as possible. With an ordinary form of dipperor receptacle there is a possibility of a portion of the cream remainingin the dipper aftei the sampling operation, unless the operatorclippers, and has dipper, which It is essential that Y be emptied sothat placed in another will be no cream takes the trouble to invert theof course requires time. the contents of the dipper when the dipper isagain container of cream there in the dipper to interfere withthe'testing operation about to be accomplished.v It is also desirablethat the cream to be tested be free from partially churned lumps ofcream.v In order to-comply with the above-re quirements, and at thesametime obtain the desired results-in the sampling or testingoperation, there is provided a novel form of sampling dipper comprisin abody memher or .bowl 5. This bowl is substantially a distorted cone asthe side 5 of the bowl extends ,at. a greater inclination than theremaining side portions 6 of the bowl, so as to position the upper edge'7 of the wall portion 5" a greater distance from the axis a of the bowlthan the remaining corresponding pointsof the bowl. The advantage of thedistorted shaped bowl is that the bottom of the bowl istapered so as toeliminate resistance as far as possible and also prevent to a largeextent adhering of the cream to the bottom of the dipper.

' The wall'p'ortion 5" and adjacent portions of the wall portions 6 ofthe bowl are provided with an Ushaped outlet extension 9,

said extension being longitudinally tapered and laterally curved toprovide a spout 10.

The upper edgesll of the spout are inclined outwardly and downwardlywith respect to the wall of the bowl. The bottom 12 of the spout is alsodisposed at an outward and downward inclination to the adjacent wallportion 5 of the bowl. The

longitudinally tapered features of the spout permits the formation of amouth 13 of a size to permit the cream to be discharged into areceptacle having a restricted opening. It will benoted that theinclination ofthe wall portion 5 is considerably greater than theinclination of the remaining portions of the wall of the bowl. It willalso be noted that the bottom 12 of the spout inclines or div'erges withrespect to the wall portion 5. The advantage of this is that the wallportion 5 serves to direct all ofthe: cream. to the spout with only aslight lateral tilting of the bowl required, the inclined position ofthe spout facilitating the discharge of cream therefrom.

In order that churned lumps or like semisolids in the cream may not passthrough the spout in the testing or sampling operation, there isprovided a novel form of strainer 1a. This strainer may be made eitherof wire mesh fabric or perforated plate. For the purpose of illustrationthe strainer is shown as formed of wire mesh fabric. form to the openingin the side of the bowl at the inner end of the spout 10, thestrainerbeing substantially fiat, or in other words, does not conformentirely to the curvature of the conical. forn'iation of the bowl.The'upper edge 15 of the strainer, however, forms a continuation of theupper end of the bowl. The strainer is also inclined downu' ardly andoutwardly so that the lower end portion 16 of the strainer extends intothe spout, thereby disposing the strainer in an inclined position and atthe same efficiently covering the inner open end of the spout. By thisarrangement it will be noted that the strainer is disposed substantiallyparallel to the opposite wall portion of the. bowl so that when thedipper is tilted to discharge the contents thereof the strainer will benormally disposed in a horizontal plane, regardless of the conicalformation of the bowl. This prevents the cream from flowing over theupper edge 15 of the strainer. As the spout 10 of the bowl is inclineddownwardly with respect to the strainer and the bowl. there is nopossibility of cream remaining in the spout after thebowl has beenemptied. The inclination of the wall portion 5 as previously statedserves to direct all portions of the cream to' the strainer.

To facilitate handling of the bowl a handle member 1? is provided, saidhandle member extending in the same general direction as the rear wallportion of the bowl and being formed from a length of substantial wirereturn-bent to provide parallel members substantially parallel with theaxis a. The ends 18 of the wire are secured to the back of the bowl atpoints adjacent to a plane intersecting the axis a and the axis of thehandle 17. The bight portion 1.9 of the length of wire is extendedoutwardly and formed into a hook by means of which the dipper may beconveniently supported.

In the actual use of the device it is to be noted that it is a. verysimple matter to pour the sample into the bottle without spilling thecream on the outside thereof. while the strainer prevents any lumps orchurned cream from entering the bottle. This latter feature isimportant. inasmuch as the presence of lumps in the sample wouldpreclude making a fair test. An other distinct feature of importance isthe Thestrainer is constructed to con-' fact that the device is veryeasily rinsed out by dipping it into the next batch to be tested andthrowing the first dipper full back into the can so as to wash off theslight quantity of cream in the first batch that might be adhering tothe dipper. This simple operation prevents any cream of the first batchfrom mixing with the sample taken from the next batch, it being wellknown that any such mixing would defeat the purpose of the test inasmuchas different batches seldom, if ever, contain the same quantity ofbutterfa t. Another advantage is that the dipper is easy to hang on thecan as it terminates in a hook like handle, t being intended that thedipper be filled immediately upon filling the can and beforea richercream is able to rise to the top, the dipper being then hung on the canwhile weighing is effected, the sample remaining in the dipper untilweighing is accomplished. After the weighing is over with, the gate ofthe weigh can may be opened to permit the cream to run out while, at thesame time, the sample in the dipper may be poured out into the compositesample bottle, thereby saving a good deal of time.

A very important feature is the downward and outward inclination of theoutlet spout 10. The advantage of this downward inclination lies in thefact that the spout will not retain lumps of coagulated cream or anyforeign matter when raising the dipper from the liquid. It is obviousthat if the dipper be inserted within a vol umn of liquid from which thesample is to be taken, any lumps settling on the spout will be washedoff when the dipper is brought up through the liquid owing to the factthat the inclination of the spout will cause a strong current of liquidto pass over it in a downward and outward direction.

From the foregoing it will be readily seen that this invention providesa. novel dipper particularly adapted for use in connection with testingcream and arranged so that the testing operation may be accomplishedwith rapidity and accuracy. All of these features are possessed by adevice which is compact in form and which'in view of its simplicity canbe manufactured in large quantities from a small amount of material.

That is claimed is i 1. A sampling dipper comprising an inverted conicalshell having a portion of its side cut away downwardly from its upperedge, a downwardly and outwardly inclined discharge spout on the shellat the edge of the cut away portion, and an elongated handle secured tothe shell, the downward in clination of the spout preventing theremaining thereon of any lumps when the device is withdrawn from avolumn of liquid into which it has been previously dipped.

2. A sampling dipper comprisin a retacle is withdrawn from a volume ofliquid ceptacle having a portion of its side out into which it has beenpreviously dipped, 10 away downwardly from its upper edge, a saidcurrent operating to wash off any lumps handle on the receptacle, and adownwardly tending to adhere to the spout.

5 and outwardly inclining discharge spout on In testimony whereof Ihereunto afiix my the receptacle at the cut away portion, the signature.inclination of the spout causing a current of liquid to flow thereoverwhen the recep- ANTON A. ANDERSON.

